Beef With Oranges and Spices

October 15, 2024

45

medium

4

  1. Prepare the Oranges:
    • Peel and slice one orange into rounds.
    • Squeeze the juice from the second orange and set it aside for later use.
  2. Brown the Meat:
    • Heat olive oil in a casserole or Dutch oven over medium-high heat.
    • Add the diced meat and crushed garlic cloves to the pan.
    • Sauté, stirring occasionally, until the meat is nicely browned on all sides.
  3. Add the Oranges and Juice:
    • Once the meat is browned, add the orange slices to the pan.
    • Drizzle the reserved orange juice over the meat and oranges.
  4. Season the Meat:
    • Sprinkle the meat with saffron, cumin, allspice, salt, and pepper.
    • Stir everything together to evenly coat the meat with the seasonings.
    • Cover the pan, reduce the heat to low, and let the mixture simmer for 10 minutes.
  5. Add the Bouillon and Simmer:
    • Pour 300ml of beef bouillon over the meat, then cover the pan again.
    • Continue to simmer over low heat for about 1 hour, or until the meat is tender and thoroughly cooked.
    • Check the dish occasionally, adding more bouillon as needed to prevent the meat from drying out.
  6. Finish and Serve:
    • Once the meat is cooked, sprinkle with freshly chopped parsley for garnish.
    • Serve immediately with rice or couscous and a green salad on the side.
Reviews

Ingredients:

Adjust Servings
0.5teaspoon allspice
600grams beef cut into strips, (hiftl steak)
500milliliters beef bouillon from cube
0.5teaspoon cumin
3cloves garlic crushed
2tablespoons olive oil
2small oranges
1tablespoon parsley chopped
1teaspoon saffron
4servings salt and pepper

Directions

1.
Prepare the Oranges
1. Peel and slice one orange into rounds. | 2. Squeeze the juice from the second orange and set it aside for later use.
Mark as complete
2.
Brown the Meat
1. Heat olive oil in a casserole or Dutch oven over medium-high heat. | 2. Add the diced meat and crushed garlic cloves to the pan. | 3. Sauté, stirring occasionally, until the meat is nicely browned on all sides.
Mark as complete
3.
Add the Oranges and Juice
1. Once the meat is browned, add the orange slices to the pan. | 2. Drizzle the reserved orange juice over the meat and oranges.
Mark as complete
4.
Season the Meat
1. Sprinkle the meat with saffron, cumin, allspice, salt, and pepper. | 2. Stir everything together to evenly coat the meat with the seasonings. | 3. Cover the pan, reduce the heat to low, and let the mixture simmer for 10 minutes.
Mark as complete
5.
Add the Bouillon and Simmer
1. Pour 300ml of beef bouillon over the meat, then cover the pan again. | 2. Continue to simmer over low heat for about 1 hour, or until the meat is tender and thoroughly cooked. | 3. Check the dish occasionally, adding more bouillon as needed to prevent the meat from drying out.
Mark as complete
6.
Finish and Serve
1. Once the meat is cooked, sprinkle with freshly chopped parsley for garnish. | 2. Serve immediately with rice or couscous and a green salad on the side.
Mark as complete
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